Bamboo Rice Risotto

Bamboo Rice RisottoThis is not really a risotto in the traditional sense – in fact, it’s much easier to make than the usual risotto that requires many minutes of stirring and ladling of hot broth.

Instead, this recipe focuses on the mild, pleasantly grassy flavor and color of bamboo rice, an intriguing rice that is infused with the juice of bamboo leaves. A short grain Asian rice that is slightly sticky when cooked, bamboo rice is well-suited for sushi, creamy, risotto-like dishes and rice-based desserts like rice pudding.

Bamboo Rice

Bamboo Rice

Before cooking, bamboo rice is a striking deep jade green. However, while the color fades to a pearly celadon hue when it is cooked, the subtle herbal character of the bamboo still remains.

The delicate spring-like flavors of the main ingredients – sugar snap peas, straw mushrooms and bamboo rice – are enhanced by the aromatic spices, ginger and cardamom and rich, fragrant coconut milk.

Great as a first course, or as an accompaniment to poultry, seafood or grilled meats, this is a versatile recipe that can easily adapted to whatever ingredients are at hand. Experiment to your heart’s content – but most of all, have fun.

  • 1 cup bamboo rice
  • 1 13.5 oz can coconut milk
  • 1 inch section fresh ginger, peeled and finely chopped
  • 1/4 tsp freshly ground cardamom
  • 1 Tbsp raw cane sugar
  • 1/4 tsp salt, or to taste
  • 4 oz straw mushrooms, sliced
  • 1/4 lb fresh sugar snap peas, sliced diagonally
  • 2 Tbsp fresh chives, thinly sliced
Cut Snap Peas

Cut Snap Peas

Heat the coconut milk in a medium sized pot with a tightly fitting lid & bring to a boil. Add the chopped ginger, cardamom and sugar and simmer for a few moments to infuse the flavor into the coconut milk.

Add the rice, stirring well, and return to a boil. Reduce heat to very low and cover. Cook covered for 15 minutes, stirring occasionally to make sure the bottom does not stick or burn. Add a little water if the rice seems too dry.

Stir in the mushrooms and snap peas, cover again and return to low heat. Cook for an additional 10 minutes or until the rice is tender, but with a little resistance to the tooth.

Serve, topping with a sprinkle of sliced chives.




Sunlit Chives


Bamboo Rice Risotto



Curly Divider


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7 comments on “Bamboo Rice Risotto
  1. Have been using Bamboo rice for the last 3 years have made many menus,I did recipes & demos
    for Lotus Foods Ken & Caryl .
    Great products, love my rices
    Bon Appetit
    Babette Ory

  2. Superb!!! I was in NYC and decided to buy a pkg of bamboo rice at a well known “foodie” store. Not being sure or what to do with it I found this recipe so I had to compromise it. A half teaspoon of garman marsala and a good 2 dashes of soy sauce in lieu of the spices listed. I let chopped green onions saute in the cool down stage and added some chopped shitakes at the same time.I dont buy coconut milk, I have shredded coconut in the freezer and infuse that with boiling water and strain it for my “milk”.
    End result, a sweet and grassey risotto type rice!!! Fabulously different from everyday rice!!!! Thank you!!!

  3. Pingback: Naturally Green Grub for St. Patrick’s Day

  4. I place baked pears atop cooked bamboo rice accompanied by a thick almond cream (homemade) sprinkled with cinnamon or ground coriander seed. I add the sweet juices from the baked pears to the almond cream to sweeten the flavor. I love the unique flavor of bamboo rice. Thank you for the bamboo rice risotto recipe.

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